Go Back
–+ servings

Turkey Salad

Prep: 15 minutes
Cook: 0 minutes
Total Time: 15 minutes
Yield: 8 servings
Course: Entree
Cuisine: American
Calories: 215kcal
Author: Jessica Gavin
Delicious leftover turkey salad tossed in a creamy sauce with crunchy bits, perfect to use in greens lettuce salads or for a hearty sandwich.

Ingredients

  • 4 cups (528 g) cooked turkey, ½" cubes or shredded
  • ½ cup mayonnaise
  • ½ cup (69 g) diced celery, ¼" dice
  • ½ cup (58 g) diced apple, ¼" dice, Granny Smith, Honeycrisp, or Fuji
  • ¼ cup (30 g) diced red onion, or shallots, ⅛" dice
  • ¼ cup (44 g) dried cranberries, roughly chopped
  • ¼ cup (30 g) chopped pecans, roughly chopped
  • 1 tablespoon (15 ml) dijon mustard
  • 2 teaspoons (10 ml) honey, or pure maple syrup
  • 1 teaspoon (5 ml) apple cider vinegar, or lemon juice
  • 1 teaspoon chopped rosemary, or ½ teaspoon dried
  • ½ teaspoon (2 g) kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

Instructions

  • Mix the Salad Ingredients - In a large bowl, add the diced turkey, mayonnaise, celery, apple, red onion, cranberries, pecans, mustard, honey, apple cider vinegar, rosemary, salt, pepper, and garlic powder. Season to taste with salt and pepper.
  • To Serve - Add the turkey salad to make a sandwich, wrap, or green salad.

Notes

  • Recipe Yield: About 4 cups
  • Serving Size: ½ cup
  • Storing: Store in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Store in an airtight container or resealable plastic bag for up to 3 months. Defrost in the refrigerator the night before. Stir before using.

Nutrition

Calories: 215kcal | Carbohydrates: 7g | Protein: 11g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 317mg | Potassium: 168mg | Fiber: 1g | Sugar: 5g | Vitamin A: 74IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg
qr code

Recipe Link

qr code

Recipe Video